Tuesday, September 20, 2011

When we got home from vacation we discovered our garden was full of ripe sweet peppers, one of the few things that has done well in the garden this year. Since there were so many of them, I decided to turn them into a flavorful sauce for pasta.
This is such a great change from your run-of-the-mill tomato sauce for pasta. The color and flavor of the sweet red peppers are definitely the star of this dish. We used a sweet, fruity, Italian pepper called Jimmy Nardello's, but I think regular red bell peppers would work just as well.

We love Italian sausage with red peppers, so we added some cooked bulk sausage to the sauce before pouring it over the pasta. It would be just as good without it though. Make the dish completely vegetarian by using vegetable stock instead of chicken.